If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Triple-Chocolate Cheesecake from Abigail Johnson Dodge in Fine Cooking Magazine

      

I needn’t tell you the Sweets Factory at our house has been in overdrive ever since we arrived here for the holidays.  There have been dozens of cookies, a Red Velvet Cake, even a Norwegian “Fyrstekake” a Cardomon Almond confection, beautifully decorated with star-shaped pastry.  But I would have to say that the piece de resistance so far this season has been a Cheesecake that combined three kinds of chocolate – cocoa powder, bittersweet chocolate and chocolate graham cracker crust.  It was a cheesecake lovers dream. But Andrew still managed to gild the lily by topping the cake with whipped cream and chocolate shavings.  This cake serves at least 16 people.  It was taken to a dinner party and then brought home and it’s been steadily diminishing in size ever since.   It is the perfect thing to bake for New Year’s Eve because it will actually taste even better tomorrow.  Andrew assures me it is easy to make.  I’ll take his word for it.  And also pass on a couple of hints he wanted to share with you. And here they are. Thanks to Andrew and Abigail Johnson Dodge who shared the recipe in Fine Cooking, one of our go-to sources for great recipes.
    1. The key to a perfect cheesecake is in not overwhipping the batter.  If you start with the cream cheese at room temperature you’ll get the best results.  Using the paddle attachment on your stand mixer will cream the ingredients together without adding air to the mix.   Add the eggs once the batter is smooth and add them one at a time until they’re just blended.
2  2. Unsweetened, natural Cocoa powder is absolutely essential to the filling.  It both enriches and mellows out the flavor of the bittersweet chocolate.  While many cheesecake recipes call for flour to stabilize the cream cheese, cocoa power does this without changing the texture.  The instant coffee or expresso granules add a final blast of richness that really put this cake over the top. Now here’s the recipe:


2 thoughts on “Triple-Chocolate Cheesecake from Abigail Johnson Dodge in Fine Cooking Magazine”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.